Tipsy’ Pear – Blueberry Cake

A great cake recipe for any occasion:

(*) Cake springform pan 26 cm ø.

Peel the pears, cut them in half and remove the core. Immediately brush with the juice of one lemon to prevent them from turning brown. Score each pear half like a fan so that it still holds together at the narrower end. Brush again with juice of one lemon.

Briefly cool the blueberries, rinse and select. Drain on kitchen roll.

In a small pan, melt the butter. Cool slightly.

Beat eggs, sugar and vanilla sugar to a light, thick cream. Fold in butter and eggnog. Mix flour, Epifin or cornflour and baking powder and sift over the dough. Add the almond kernels and fold in.

Cover the bottom of the cake pan with parchment paper and place the rim on top. Grease the pan with butter. Pour in the dough and decorate with pear halves and blueberries.

Meanwhile, bake the cake in the oven heated to 180 °C on the second rack from the bottom for sixty to seventy minutes.

Heat the quince jelly in a small pan. Spread it on the cake while it is still hot.

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